Chef is a heavy word. People who spend their lives in the food industry, most likely, have staunch opinions about the term. We know what it means and we know the message it can hold. We chose to use the term irreverently for many reasons and probably anger hard core traditionalists in doing so. C'est la vie. Chefs come to Polly's Paladar in many different ways. We operate primarily by the seat of our pants with a solid criteria to hold us up in the ever changing waters of the culinary world. These innovative and courageous chefs sometimes travel from far places and step right into the Paladar world and sometimes they are right here among us locals quietly cooking genius. To all of our brave men and women who become Paladar chefs, we salute you.
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Thoughts on the theme: We wanted a challenge, and found one! When Sean Dockery and Craig Day approached me about a Paladar, they were clear on one thing. They wanted every morsel of product to originate from this area. They aspired to do a “local foods feast.” Now, I’m very pro-regional food and supporting farmers.…